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The Boston Globe

Food & dining

Sunday supper

Recipe for timbale with penne in Bolognese sauce

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Olive oil (for the pan)
Flour (for sprinkling)
1pound pizza dough
1pound cooked penne with
Bolognese
1cup frozen peas, rinsed with cold water
2tablespoons chopped fresh basil
1egg, beaten with 1 teaspoon cold water (for glaze)

1. Set the oven at 350 degrees. Oil a 9-inch springform pan.

2. On a lightly floured counter, roll the dough into a 14-inch round. If it’s springy, cover it with a towel and let it relax for a few minutes before you continue rolling. Lift the dough onto the rolling pin and ease it into the pan. Gently press it into the bottom and sides, letting the remainder hang over the top edges.

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3. In a bowl, combine the pasta and Bolognese with peas and basil. Spoon the pasta mixture into the dough. Fold the dough over the top to cover the pasta. Make three slits in the top layer of dough.

4. Brush the timbale with the egg mixture. Set it on a baking sheet. Bake the timbale for 1 hour or until the dough is puffed and golden. Let the dish settle for 5 minutes. Unlatch the sides of the springform and lift it off. Cut the timbale into wedges and serve with a green salad. Molly Kravitz

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